Herby couscous with citrus & pomegranate dressing

Herby couscous with citrus & pomegranate dressing

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(8 ratings)

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Cooking time

Prep: 15 mins

Skill level

Easy

Servings

Serves 4

This colourful side dish goes beautifully with lamb chops, or Middle Eastern-style dishes

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
189
protein
4g
carbs
32g
fat
6g
saturates
1g
fibre
1g
sugar
6g
salt
0.01g

Ingredients

  • 200g couscous
  • 5oz 150g pack pomegranates seeds
  • handful chopped herbs (we used mint and coriander)
  • juice 1 orange
  • 2 tbsp each white wine vinegar and olive oil

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Method

  1. Place the couscous in a shallow bowl, then pour over 200ml boiling water. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs.
  2. Make a dressing by mixing together the orange juice, white wine vinegar and olive oil, then stir into the couscous. Season well with salt and serve.

Recipe from Good Food magazine, March 2009

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Comments

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laudine's picture
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Just had it today.. i have used herbs stock instead of water and it was amazing! went lovely with tikka chicken and some rocket salad with roasted almonds..

moirashaw1's picture

Thus is an amazing couscous recipe! I agree with others, chicken stock is better than water. The pomegranate seeds add so much to this dish, don't be tempted to reduce the amount. Brilliant with Lamb Tagine.

phlwibble32's picture
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Very tasty & so simple to make. I wanted something light for lunch so made this to eat on its own. I wasn't sure that there would be sufficient flavour from the ingredients alone so made it with vegetable stock instead of plain boiling water. The saltiness from the stock worked very well against the sweetness from the pomegranate and orange juice. I'll definately make this one again.

mcfarde's picture
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Served this as a side salad - really nice -the pomegranate seeds
really made the difference - will be making again

freshcream's picture

Question: Why cant we pour the OJ/oil etc. mix into the couscous to fluff it up rather than boiling water? wont it fluff up if the liquid is cold?

sami_23's picture
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Always use this recipe for serving with my butternut squash tagine, real crowd pleaser and can be made very quickly in mamouth portions for easy buffet style meal. I tend to wack in a huge handful of both corriander and mint to pep up the cous cous. If you don't have pomegranates I've also found dried raisins /cranberries as a good alternative. Is also great the next day with some cubes of feta chopped and thrown in.

alexjohn's picture
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Really bland - will definitely be using the chicken stock and flaked almonds next time.

dory61's picture
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Like Sarah M, I used a chicken stock cube and chopped parsley! Lovely with Lamb and apricot tagine. I also put some flaked almonds in mine. And so quick and easy too.

cakeanyone's picture
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Really enjoyed this. Used chicken stock instead of water and added chopped bunch of spring onions. Also used parsey instead of coriander (didn't bother with the pomegranate). Jooles - probably way too late but this is lovely cold - as it only takes about 5 mins to make, I'd make it fresh and take it to the BBQ)

jburton's picture
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Just to add: if this can be made up and eaten cold would it be ok to add the liquid ingredients such as the orange juice, white wine vinegar and olive oil stir through and then leave it till ready to be eaten or would it be better to add the liquids just before serving??? im going to a BBQ soon and would like to take this with me.

jburton's picture
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Ive not cooked with cous cous before, could this be made ahead and eaten cold????

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